Gingerbread Cookie Butter is the perfect holiday dessert spread made with gingersnap cookies, cinnamon, nutmeg and brown sugar in a thick buttery mix.
GINGERBREAD COOKIE BUTTER
If you’ve ever bought a jar of cookie butter only to eat it all within a few days, then making your own homemade cookie butter is the perfect solution. Whip up your own with easy ingredients and keep it in jars in the fridge for the next time the craving hits you.
One of the great things about making cookie butter yourself is that you can make it in a variety of flavors. Peanut Butter Cookie Butter, Oreo Cookie Butter, or this Gingerbread version are all just as easy as Classic Cookie Butter.
You can essentially make cookie butter with any cookie you want. It’s a simple matter of grinding up the cookie of your choice in a food processor, then combining the crumbs with the melted butter, condensed milk, evaporated milk, and the other flavor add-ins. Use your favorite store-bought cookies or any leftover Homemade Cookies to make this treat.
However, you can still make some delicious Gingerbread Cookie Butter without a food processor. Just add a handful of cookies at a time to ziplock bag and seal it. Use a rolling pin, kitchen mallet, dictionary, or pretty much any heavy object you can think of to break the gingerbread cookies apart into crumbs.
MORE DESSERT APPETIZERS
WHAT TO SERVE GINGERBREAD COOKIE BUTTER WITH
Cookie Butter is a wonderfully versatile recipe. This Gingerbread flavored spread can bring a little holiday cheer to any time of day.
- Breakfast: In the morning spread cookie butter over classic Pancakes or Waffles for delicious change to typical maple syrup. You could also use it to spread over some quick bread like Cranberry Bread or Banana Nut Bread.
- Dip: Use your cookie butter as a simple dip for apple slices, pretzels graham crackers, or gingersnap cookies.
- Dessert: Cookie butter can also make an easy dessert topping. Use it on top of Vanilla Ice Cream, or Cheesecake to add some Christmas spices to them.
VARIATIONS ON GINGERBREAD COOKIE BUTTER
- Cookies: Like we talked about earlier in the post you can essentially use any cookie to make Cookie Butter. Try mixing things up by using sugar cookies, oreos, nutter butters, or speculoos cookies.
- Oil: If you don’t want to use butter in your recipe, you can replace it with various oils. Vegetable oil, coconut oil, or shortening would all work great to make Gingerbread Cookie Butter. Coconut oil will make the final results especially creamy.
- Sweeteners: While brown sugar tastes great with the gingersnaps, you could also use granulated sugar, coconut sugar, honey, or maple syrup in the recipe.
- Mix-ins: As it is this Cookie Butter comes out creamy and smooth, but you can always add some texture and crunch with different mix-ins. Try putting in some chopped nuts like walnuts, almonds, or pecans. You can also add toffee bits, or mini chocolate chips to the mix.
MORE CHRISTMAS DESSERTS WITH GINGER
HOW TO STORE GINGERBREAD COOKIE BUTER
- Serve: Make sure to let Gingerbread Cookie Butter chill in the fridge for at least an hour before serving it. Don’t leave cookie butter at room temperature for longer than 2 hours.
- Store: Store your Cookie Butter in a mason jar or other airtight container. Kept sealed in the fridge it will stay good for up to 2 weeks. Let it soften a little and mix again before serving.
- Freeze: Unfortunately, Cookie Butter won’t freeze well. The butter and milk separate and don’t come back together well. For best results just keep it in the fridge and make a fresh batch if it’s gone past 2 weeks.
Gingerbread Cookie Butter
- Yield: 24 Servings
- Prep Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Course: Dessert Dip
- Cuisine: American
- Author: Sabrina Snyder
Note: click on times in the instructions to start a kitchen timer while cooking.
- Add the cookies to the food processor until finely ground.
Add butter, condensed milk and evaporated milk to a medium microwave safe bowl and microwave on 50% power for 30 seconds.
Stir and microwave for 30 seconds again at %50 power until completely melted.
- Add in the gingersnap cookies crumbs and stir until moistened.
Microwave for 30 seconds.
- In a small bowl mix cinnamon, nutmeg, brown sugar and water and stir until mixture is smooth.
- Add to the cookie butter and stir well.
Refrigerate for 1 hour before serving (keep refrigerated).
Yield: 24 Servings, Amount per serving: 80 calories, Calories: 80g, Carbohydrates: 11g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 55mg, Potassium: 62mg, Fiber: 1g, Sugar: 6g, Vitamin A: 82g, Vitamin C: 1g, Calcium: 32g, Iron: 1g
All images and text © for Dinner, then Dessert.